Part of the back between the ribs and hip bones.
The lower back part of the body above the buttocks.
The region of the back and side of the body between the lowest rib and the pelvis.
The name applied to the part of the back between the lower ribs and the pelvis.
The lower part of the back and sides between the ribs and pelvis.
This is a cut of meat that comes from the hind leg of an animal, specifically the front part with the flank removed.
In the realm of meat, a notable appellation is bestowed upon the posterior region of beef, veal, pork, and lamb, along with other animals. Known as the “loin,” this cut extends from the final rib to the hip bone, encompassing a substantial portion of the back. With the exception of the beef club steak, which may encompass a fragment of the 13th rib, the loin primarily comprises the sturdy backbone. It consists of three distinct components: the spine bone, chine bone, and finger bone. The finger bone holds a pivotal role as the central bone in T-bone or porterhouse steaks, as well as in veal, pork, and lamb loin chops. Regarded as one of the most coveted sections of any creature, the loin is hailed as a prime selection among discerning palates.
This refers to the area flanking the spine on either side, situated between the lowermost set of ribs and the upper edge of the pelvis.
The region of the back situated between the chest and the hip area.